Rustic Pear and Almond Frangipane Galette Recipe

Why You’ll Love This

• Tender, flaky free-form pastry wrapped around a citrus-scented almond cream.
• Thinly sliced pears bake jammy-tender, then get a glossy apricot glaze.
• No tin needed—galettes are forgiving and rustic by design.

Specs

• Yield: 8–10 slices
• Active Time: ~45 minutes
• Total Time: ~2 hours (includes chilling & cooling)
• Pan: Rimmed baking sheet + parchment

Equipment

• Food processor (optional), rolling pin, zester/microplane
• Mixing bowl & spatula, pastry brush, small saucepan (for glaze)

What to Buy (Grocery List)

• Unsalted butter, all-purpose flour, granulated sugar, fine sea salt
• Almond flour/meal, 1 large egg, vanilla extract
• 1 orange + 1 lemon (for zest & juice)
• 3 firm-ripe pears (Bosc or Anjou recommended)
• Apricot jam, optional orange liqueur (e.g., Grand Marnier)
• Heavy cream or milk (for crust wash), sliced almonds (optional)

Ingredients

Galette Pastry

• 1¼ cups (156 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• ½ tsp fine sea salt
• 10 tbsp (140 g) cold unsalted butter, cut in ½-in cubes
• 3–4 tbsp (45–60 ml) ice water, as needed

Citrus-Scented Almond Frangipane

• ½ cup (50 g) almond flour
• ¼ cup (50 g) granulated sugar
• Pinch fine sea salt
• 4 tbsp (56 g) unsalted butter, softened
• 1 large egg
• ½ tsp vanilla extract
• 1 tsp finely grated orange zest
• ½ tsp finely grated lemon zest
• 1 tsp (5 ml) orange liqueur or fresh orange juice (optional)

Pear Layer

• 3 firm-ripe pears (about 750 g / 1.6 lb), peeled, cored, thinly sliced
• 1 tbsp fresh lemon juice
• 1 tbsp (12 g) granulated sugar

To Finish

• 1 tbsp heavy cream or milk (for crust)
• 1 tbsp granulated or coarse sugar (for crust)
• 2 tbsp (10–15 g) sliced almonds (optional)
• ¼ cup (80 g) apricot jam + 1 tsp water (for glaze)

Step-by-Step

1. Make the pastry

   In a bowl (or food processor), combine flour, sugar, and salt. Cut in cold butter until pea-sized bits remain. Sprinkle in ice water 1 tbsp at a time, tossing just until the dough holds when pressed. Turn onto a sheet of plastic, press into a 1-in (2.5-cm) thick disk, wrap, and chill 45–60 minutes until firm but pliable.

2. Mix the frangipane

   Cream softened butter with sugar and a pinch of salt until smooth. Beat in the egg, then vanilla and the orange & lemon zests (and liqueur/juice if using). Stir in almond flour until uniform. Cover and refrigerate 10–15 minutes to firm slightly.

3. Prep the pears

   Peel, core, and thinly slice the pears. Toss with lemon juice and 1 tbsp sugar. Lay the slices on paper towels and gently pat dry so they don’t weep excess moisture in the oven.

4. Roll & assemble

   Heat oven to 400°F (200°C). Line a rimmed baking sheet with parchment. On a lightly floured surface (or directly on parchment), roll the dough to a 12–13 in (30–33 cm) rough circle, ⅛ in (3 mm) thick. Transfer to the sheet if you rolled on the counter. Spread frangipane in an even layer over the center, leaving a 1½–2 in (4–5 cm) border all around.

   Shingle pear slices tightly over the frangipane in overlapping concentric rings. Fold the bare pastry edge up and over the pears, pleating as you go.

5. Finish the crust

   Brush the exposed pastry with cream or milk and sprinkle with 1 tbsp sugar. Sprinkle sliced almonds over the crust or lightly over the pears if you like extra crunch.

6. Bake

   Bake on the middle rack for 40–50 minutes until the crust is deeply golden and the frangipane is puffed and set (peek between pear slices—no wet batter). If edges brown too fast, tent loosely with foil for the last 10–15 minutes.

7. Glaze & cool

   Cool 10 minutes. Warm apricot jam with 1 tsp water in a small saucepan until fluid, then brush gently over the pears for a glossy finish. Cool 10–15 minutes more before slicing.

Serve

• Slice and serve warm or at room temperature. Lovely with lightly sweetened whipped cream, crème fraîche, or vanilla ice cream.

Smart Tips

• Butter flakes = flake: Keep dough cold; visible butter bits create steam and layers.
• Pat pears dry: Removes surface moisture so the frangipane doesn’t sog.
• Citrus balance: Zest perfumes the almond cream; the apricot glaze adds brightness.
• No almond flour? Pulse blanched almonds with sugar until fine, then proceed.
• Make it rustic: Don’t stress the circle—uneven edges pleat beautifully.

Make-Ahead & Storage

• Dough: Make 2 days ahead (fridge) or 2 months (freeze). Thaw overnight in fridge.
• Frangipane: Mix up to 2 days ahead; keep chilled.
• Leftovers: Cover and refrigerate up to 2 days. Recrisp at 350°F (175°C) for 8–10 minutes.

Nutrition (Estimated per 1/10)

• ~320 kcal; 5 g protein; 32 g carbs; 20 g fat; 3 g fiber; 180 mg sodium.